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Paul Welburn Recipes

from Great British Chefs

Dill and vodka cured Fjord Trout with Bloody Mary sorbet and avocado

This stunning dill-cured trout recipe from Paul Welburn is laced with a cheeky shot of vodka for a super-refreshing finish.

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from Great British Chefs

Roast duck breast and crispy leg croquettes with cherries and almonds

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from Great British Chefs

Hay smoked roe deer with red fruits, vegetables and leaves

Paul Welburn's stunning smoked roe deer recipe is the ideal way to usher in autumn, with a medley of venison, blackberry and beetroot showing off the intense colours and rich flavours of the season.

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from Great British Chefs

Salad of beef tartare, slow-cooked ox tongue and smoked mayonnaise

Paul Welburn's beef tartare recipe is paired with slow-cooked, sous vide ox tongue – a fantastic yet often overlooked cut. The ox tongue and smoked onion oil for the mayonnaise take a while to prepare but the results are well worth it.

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from Great British Chefs

Blackened sirloin steak with salted caramel onions and parsley salad

This stunning blackened sirloin steak recipe from Paul Welburn sees beautiful beef sirloin brined and cooked sous vide before finishing in a pan for that wonderful charred finish.

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from Great British Chefs

Chestnut and turkey Scotch egg with spiced plum ketchup

This turkey Scotch egg recipe by Paul Welburn pairs chestnuts and turkey with a heady spiced plum ketchup, making an ideal Christmas party snack.

from Great British Chefs

Chestnut and turkey Scotch egg with spiced plum ketchup

This turkey Scotch egg recipe by Paul Welburn pairs chestnuts and turkey with a heady spiced plum ketchup, making an ideal Christmas party snack.

from Great British Chefs

Spring tomato gazpacho

In this gazpacho recipe, Paul Welburn adds depth of flavour by infusing the soup with cucumber, red pepper and basil before blending. A fantastic tomato soup recipe for spring and summer, working perfectly as a healthy starter for dinner parties.

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